Hey, every birdy. Today we are going to be talking about the final sibling from the sibling in Fontane. 

His name is Lyney.  He is a great magician. All three of them grew up in the House of the Hearth, an orphanage in Fontaine that is run by Arlecchino/”Father.”

This recipe comes from a Louisiana Cookbook Titled “River Roads.” The recipes name is just a Fresh Peach Pie. Over the summer we were lucky enough to get some Fresh Peaches in the Mobile Food Drive that we attend. 

For this recipe we are once again going to be making a pie crust. You can do one or two pie crusts for this recipe. I believe that I made two because my brother has been able to give us real butter for free and it has really been a joy to bake with it. And see what I like and don’t like in regard to some recipes. 

For the pie crust recipe i have found that i really like the butter in the crust a little bit more than the vegetable shortening simply because it is a lot more flavorful and flaky. 

Buy your pie crust if you want. 

If if you want I can teach you how to make a pie crust. 

You are going to want to pie crusts. 

That means you need: 

• 2 cups (250 g)  flour
• ⅔ cup (151 g) butter or shortening (I have used both and I like them both. But butter pie crust is going to be flaker). 
• 1 tsp salt 
• Ice cold water

You are going to add you flour and your salt to a large bowl. 

Cut in your butter or shortening with a pastry knife or two forks. 

Add in your ice cold water 1 teaspoon at a time until no flour sticks to the side of the bowl and everything is coming together. 

Wrap in plastic wrap and place it in the freezer until you are able to use it. This only take about 10- 15 minutes. Trust me you don’t want to be working with frozen pie crust. 

Onto the pie itself. 

You are going to need

• 6 medium peaches
• 1 cup sugar
• 2 tablespoons butter 
• 2 eggs

Before you put anything together. Place your pie plate on a cookie sheet so it catches any and all of the juices. 

Preheat your oven to 425 F. 

The recipe says to peel the peaches. However I didn’t and it turned out fine. 

Roll your bottom pie crust out a little bit longer than you need to help you close it up, with the top crust. 

Cut your peaches and place them in the pie crust. 

Mix sugar, melted butter and eggs. 

Pour over the peaches. 

Place your top crust layer on the peaches. 

Bake for 30 minutes. Or until pie crust is golden. 

I love peach pies. They are so ooey and gooey and oh so good. They are a perfect summer time fruit. And boy did we have a lot of them this summer. 

I hope that you like this recipe. There are definitely going to be more like this in the future. Feel free to check out some of my previous recipes. Remember to like and subscribe for more unique recipes and stories. Thank you. 

Print Pin

Pie Crust

Once you learn how to make this, you will rarely go back to store-bought pie crusts.

Course Dessert

Cuisine American

Keyword Crust, Favorite Recipe, Pie

Prep Time 15 minutes minutes

Chill Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 Pie

Author Betty Crocker

Cost Per Slice $0.08 | Per Batch: $1.22

Ingredients

• 2 cups flour
• 1 tsp salt
• ⅔ cup butter or shortening butter makes it flakier!
• Ice-cold water

Directions

• Whisk your flour and salt together in a medium bowl. Cut in your cold shortening (or a cold mix of shortening and margarine) using a pastry blender or a simple dinner fork. Work it gently until the mixture looks like coarse crumbs, about the size of small peas.
• Sprinkle in your ice-cold water, one tablespoon at a time. Toss gently with a fork after each splash. Keep going until all the flour is nicely moistened and the pastry naturally pulls away from the sides of the bowl. If it still feels a bit dry, don’t worry—just add an extra teaspoon or two of water.
• Gather your pastry into a smooth ball and divide it right in half. Shape each piece into a flattened round disc on a lightly floured countertop. Wrap the discs up and refrigerate them for 45 minutes to let the dough chill and firm up. This restful chill is the secret to a beautifully flaky, tender crust.When you are ready, roll out your bottom crust. Grab your rolling pin, dust your countertop with a little flour, and roll one dough round into a beautiful circle. Aim for it to be about 2 inches wider than your 9-inch pie plate.
• Gently ease the pastry into your pie plate. You can loosely roll the dough around your rolling pin to move it over, or fold it gently into quarters, place it in the dish, and unfold it. Press it softly against the bottom and sides without stretching it, and it’s ready to go.

Notes

Inspired by Betty Crocker